Imam Bayildi Recipe

Directions:

1. Heat oven to 375°F.
2. Slice each aubergine in half lengthwise.
3. Scoop out the flesh from the aubergines and chop.
4. Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
5. Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
6. Add crushed garlic and fry for 2 minutes.
7. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
8. Add lemon juice and sugar to taste.
9. Arrange the aubergine boats in a baking dish and fill each one with the filling.
10. Cover the dish with aluminium foil.
11. Bake in the oven for about 25 minutes.